Frozen Banana Berry “Cake” - graham cracker sheets

Method

• Place the graham crackers in a food processor and pulse until they turn into crumbs. Pour in the melted butter and continue pulsing until it's thoroughly distributed. Pour the crumbs into a mini spring-form pan (mine is about 4" in diameter) and press crumbs across the bottom and slightly up the sides of the pan. Place in the freezer while you make the banana base.
• Give your food processor bowl a quick rinse then it's fine to continue using it to make the rest of the layers. Place half of the cream cheese and half of the sugar in the bowl along with the frozen bananas and a very tiny pinch of sea salt. Puree until the mixture is completely smooth and thoroughly combined. Pour into the graham cracker crust, smooth the top and return to the freezer for about 15 minutes.
• Place the remaining halves of the cream cheese and sugar, another tiny pinch of sea salt, the vanilla and the frozen strawberries into the food processor and puree until smooth and thoroughly combined. Pour over the banana mixture, smooth the top and return to the freezer for at least four hours or overnight.
• When ready to serve, run a knife under very hot water for a few minutes and then run it carefully along the edge of the pan. Gently open and remove the spring-form and the crust should remain intact. Top with the fresh blueberries.
• Note that frozen fruit melts much more slowly than ice cream and this tastes best when it's been sitting at room temperature for about 10-15 minutes. Makes 3-4 servings or you can double the recipe for a standard 8" pan.